THE EFFECT OF HIGH PRESSURE PROCESSING ON MAJOR STRUCTURAL PROTEINS OF RAINBOW TROUT FISH FILLETS
Fresh rainbow trout fillets are very perishable food products. Therefore, they cannot be stored at refrigeration temperatures for a long period of time. High pressure processing (HPP) can improve the quality of the fillets through microbial load control. As a result of this, the shelf-life of the pr...
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| Veröffentlicht in: | Studia Universitatis Babeș-Bolyai. Chemia Jg. 63; H. 4 |
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| Format: | Journal Article |
| Sprache: | Englisch |
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Babes-Bolyai University
01.01.2018
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| ISSN: | 1224-7154, 2065-9520 |
| Online-Zugang: | Volltext |
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| Abstract | Fresh rainbow trout fillets are very perishable food products. Therefore, they cannot be stored at refrigeration temperatures for a long period of time. High pressure processing (HPP) can improve the quality of the fillets through microbial load control. As a result of this, the shelf-life of the product is extended. However, some physicochemical changes can appear. The aim of this study was to assess the degree of protein denaturation in rainbow trout fillets treated with various levels of high pressure. The results showed that protein denaturation is definitely higher for the fillets treated with higher pressure levels, in the range of 400 MPa/3 min – 600 MPa/6 min and lower for the fillets treated with lower pressure levels, in the range of 100 MPa/3 min – 200 MPa/6 min. The use of lower pressure levels is beneficial to the structural quality preservation of the fillets, but less effective concerning the microbial inactivation. Maintaining a good structural and nutritional quality of the product is not very useful in this case, because it cannot be combined with other great advantages offered by the HPP tools, namely microbial control and spoilage decline. Therefore, further studies should focus on readjusting (e. g. minimizing) the holding time and other possible parameters, without lowering the high levels of pressure. |
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| AbstractList | Fresh rainbow trout fillets are very perishable food products. Therefore, they cannot be stored at refrigeration temperatures for a long period of time. High pressure processing (HPP) can improve the quality of the fillets through microbial load control. As a result of this, the shelf-life of the product is extended. However, some physicochemical changes can appear. The aim of this study was to assess the degree of protein denaturation in rainbow trout fillets treated with various levels of high pressure. The results showed that protein denaturation is definitely higher for the fillets treated with higher pressure levels, in the range of 400 MPa/3 min – 600 MPa/6 min and lower for the fillets treated with lower pressure levels, in the range of 100 MPa/3 min – 200 MPa/6 min. The use of lower pressure levels is beneficial to the structural quality preservation of the fillets, but less effective concerning the microbial inactivation. Maintaining a good structural and nutritional quality of the product is not very useful in this case, because it cannot be combined with other great advantages offered by the HPP tools, namely microbial control and spoilage decline. Therefore, further studies should focus on readjusting (e. g. minimizing) the holding time and other possible parameters, without lowering the high levels of pressure. |
| Author | Sorin Daniel DAN Marian MIHAIU Vlӑduța Mӑrioara LUPӐU Liora Mihaela COLOBATIU Ana-Andreea CIOCA |
| Author_xml | – sequence: 1 orcidid: 0000-0002-1152-4569 fullname: Ana-Andreea CIOCA organization: Department of Animal Production and Food Safety, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania. Email: anaandreeacioca@yahoo.com – sequence: 2 orcidid: 0000-0003-2832-259X fullname: Sorin Daniel DAN organization: Department of Animal Production and Food Safety, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania. Email: sorindan@usamvcluj.ro – sequence: 3 fullname: Vlӑduța Mӑrioara LUPӐU organization: Department of Animal Production and Food Safety, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania. Corresponding author: anaandreeacioca@yahoo.com – sequence: 4 orcidid: 0000-0003-1577-4861 fullname: Liora Mihaela COLOBATIU organization: Department of Medical Devices, "Iuliu Hatieganu" University of Medicine and Pharmacy, Cluj-Napoca, Romania. Corresponding author: anaandreeacioca@yahoo.com – sequence: 5 fullname: Marian MIHAIU organization: Department of Animal Production and Food Safety, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania. Email: mihaiu.marian@usamvcluj.ro |
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| SubjectTerms | high-pressure processing, microbial load, protein denaturation, rainbow trout fillets |
| Title | THE EFFECT OF HIGH PRESSURE PROCESSING ON MAJOR STRUCTURAL PROTEINS OF RAINBOW TROUT FISH FILLETS |
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